Prep 25 mins
Cook 25 mins
This is soooo deliciously decadent! If you want more heat, use Jack cheese with jalapeno. If you can't find Rotel tomatoes, use a 14.5 oz can of diced tomatoes drained and add a 4 oz can of chopped green chilis or jalapenos.
- 2 lbs russet potatoes, peeled and diced
- 1 medium white onion, peeled and chopped
- 4 tablespoons melted butter
- 1 cup grated monterey jack cheese
- 1 cup grated cheddar cheese
- 1 can Rotel Tomatoes (drained)
- 8 ounces sour cream
- 4 slices bacon, cooked and crumbled
- additional grated cheese (optional)
- Preheat oven to 350°F.
- Cook potato and onion in boiling salted water until potatoes are just tender, drain.
- Add butter, cheeses, tomatoes and sour cream, stir to combine.
- Place mixture in a baking dish, top with bacon and additional cheese if desired.
- Bake 20-25 minutes.
Made this for dinner last night. It was a big hit with me and my family. Something different from my usual boring mashed potatoes. The rotel tomatoes added just enough heat to make you take notice but was not too hot. Cheesy and rich. YUMMY. Thanks for sharing this recipe.
Wonderfully delicious potaoes! It was easy to follow the directions and a quick dish to assemble. I put it together early in the day then just popped it in the oven a bit before dinner to heat. I didn't add bacon or cheese on the top as it looked very appealing with the red tomatoes and green peppers mixed in. This is one of those, "try it, you'll like it" dishes! Lorac, thanks for an awesome recipe to add to our favorites!
Very good! Made for first time but had to serve 8 so I changed quantities. Used reduced-fat cheeses, but never again! I also changed the method and sauteed the onion to retain more of its flavor. This is excellent served the next day, so make it ahead. My version is this: 3 large baking potatoes, peeled, cut in large dice 1 large onion, diced 5-6 Tbsp butter melted 1-1/4 Cup Each sharp cheddar and monterey jack cheeses 1 14oz can diced tomatoes, very well drained 1 4-oz can diced green chilis 6-8 ounces sour cream (don't use all the container). Optional: grated cheese for top, and/or cooked/crumbled bacon to taste. Cook potatoes in boiling water til just done. In a medium frypan,saute onion in the butter til limp and translucent. In a largish bowl, combine the onion, cheeses, tomatoes, and chilis; mix well. Add 6ox of the sour cream and blend. Add potatoes and gently blend. Taste and add more sourcream if needed. (Dish is to be creamy, not soupy.) Top with cheese and/or bacon. Bake at 350F for 30 minutes, or until bubbly.